Ingredients:

  • 2 Delmonico ribeye steaks, bone-in (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 4 tablespoons unsalted butter, softened (optional)
  • 1 tablespoon fresh parsley, finely chopped (optional)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • Zest of 1 lemon (optional)

Instructions:

  1. Remove the steaks from the fridge and season with olive oil, salt, pepper, and garlic powder. Let the steak rest at room temperature for about 30 minutes.
  2. In a bowl, mix softened butter with parsley, rosemary, and lemon zest. Set aside.
  3. Preheat the cast iron skillet over high heat until smoking.
  4. Place the steaks in the hot skillet, searing for about 4-5 minutes on one side until a golden crust forms.
  5. Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or until desired doneness.
  6. In the last minute of cooking, add a dollop of herb butter on each steak until melted.
  7. Remove the steaks from the skillet and cover loosely with aluminum foil. Let them rest for about 5 minutes.
  8. Slice against the grain and serve with additional herb butter if desired.